Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Saturday, April 16, 2011

Often called Banana Split Cake, this layered dessert has the same base ingredients from a banana split but in a convenient and well loved layered pan dessert.

Layered Banana Split Dessert

Take the elements of a banana split - bananas, pineapple, strawberries, whipped cream, chocolate syrup, maraschino cherries, and chopped nuts - layer that on top of a cookie crust, throw in a layer of that fabulous cream cheese, powdered sugar, whipped cream mixture as a stand-in for the usual ice cream, and you have one well loved Layered Banana Split Dessert.

I don't know if this dessert originated here in The South, but I do know that it sure is mighty popular among us southerners. It's another one of those great desserts to tote to a picnic, church supper, or a potluck, and even for the after gathering of a funeral, because in truth, frankly, most of us are not safe left alone with it. I love this dessert, probably a little bit too much, and I think, so will you.

Like other layered desserts, first you'll make a basic shortbread type of crust by combining butter with flour and nuts, and spreading that into a 9 x 13 inch baking dish, and baking it. Glass is best - it's just easier to dig it out to be honest - but my Pyrex pan was otherwise occupied, so I had to use a regular baking pan this time. Prepare the crust far enough in advance so that you have plenty of time to cool it completely - about an hour.

The first layer on top of the crust, is made of softened cream cheese and powdered sugar, whipped together, and then mixed with a cup of whipped topping, and spread on the cooled crust.

Next is a layer of sliced bananas - I used three. Top that with a large can of crushed pineapple that you have already drained well.

Next is a layer of pie filling. I used one can of strawberry pie filling, but cherry pie filling works well also. Spread that around a bit to cover over the pineapple.

Add a layer of whipped cream, cover and refrigerate for 24 hours. Before serving, garnish with additional blobs of whipped cream, spaced evenly across the top and drizzle chocolate syrup all over. Sprinkle with chopped nuts and top each whipped cream dollop with a stemmed maraschino cherry. To serve, cut into squares.

2 to 3 cups of Cool Whip or homemade whipped cream, plus extra for dollops as garnish, if desired

Chocolate syrup, for garnish

Chopped nuts, for garnish

Maraschino cherries, with the stem, for garnish

Instructions

Preheat oven to 350 degrees F. In a bowl, mix together the flour, pecans and butter until mixture resembles cookie dough. Spread into the bottom of a 9 x 13 inch glass Pyrex baking dish. Bake at 350 degrees F for about 20 minutes or until lightly browned. Cool completely, about 1 hour. Drain the pineapple, reserving the juice for another use; set aside.

Mix together the cream cheese and powdered sugar until well blended. Add 1 cup of the Cool Whip and mix together. Spread this layer over the cooled crust.

Slice the bananas over the top of the cream cheese layer, following by the crushed pineapple, and then dab the pie filling around on the top. Spread out as much as possible.

Spread enough whipped topping on top to cover; cover dish and refrigerate for 24 hours. Before serving, garnish by placing 12 dollops of whipped cream spaced evenly across the top. Drizzle chocolate syrup all over. Sprinkle with additional chopped nuts and top each whipped cream dollop with a cherry. Cut into squares.

Variations: Can substitute 2 cups of crushed Nilla wafers, cookies, or graham crackers, in place of the flour; no baking is necessary. Can also use a variety of canned or sliced fresh fruit with compatible pie fillings. Okay to substitute margarine, sugar free and lower fat products, if desired.

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I fixed this for the 4th of July weekend. My family loved it. I used fresh strawberries, cut up with a little sugar and let sit in the ice box for a little while. And I used a little more whip cream on top than it called for. It was a big hit with my family!

Combine flour, sugar and butter in bowl of food processor, pulse a few times until mixture resmbles coarse meal. Add egg yolks and vanilla, pulse to thoroughly incorporate. Through feed chute, with motor running on low speed, add milk 1 tsp at a time, until dough begins to gather around the blade in a 'crumbly ball'.Remove lid and blade, turn dough out into an 9" X 13" rectangular baking dish/pan. Press evenly over the bottom of the pan, sprinkle pecans evenly over crust and press in. Prick all over with a fork, bake at 350 degrees 15 - 20 minutes, just until lightly golden. Do NOT overbake. Remove from oven and cool thoroughly in pan.

Just made it hopefully its good ... the crust was the only thing that was iffy, everything else has a bit of sweet to it except the crust , then I see on bottom maybe to use nilla wafers or cookies .. ugh I should have read to the bottom ... got tomorrow night to have it setup .. so maybe the crust will take on flavor of layers above it .. crossing fingers

Hi Nelda! You may not believe this, but I have a lot of diabetic, low fat, low carb, low salt & even gluten free readers!! They just adapt my recipes to their needs & even though I always show them in their original form, I often sub in sugar free and lower fat products myself when I remake these for myself. Even as a blogger of Southern food, I can't possibly eat like this every day!!

My website is about the classics and preserving the old fashioned heritage & heirloom recipes, mostly in their original forms, so I don't attempt to address dietary restrictions. Frankly, these days there are just too many of them so I leave the adaptations up to the individuals because they are the more educated source for their own needs.

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

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